This cupcake-sized bundt is a coconutty delight somewhere between a cake and macaroon.
Best of both worlds! (Available at our online bakery, GlutenfreefromNYC.) It was inspired, oddly enough, by an experience my friend and I had at Bubby's in Tribeca NYC, where we decided we could each conquer a piece of their phenomenally rich coconut cake. Yes, Alice, there truly is too much of a good thing. What we'd remembered as unbeatable lusciousness, the next time around hit us like the "attack of the butter sticks." So rich. Very rich. Too rich. Upset stomach rich (and this was before I even knew I had celiac disease, so who knows what damage just the flour was doing to my insides?
These demure cakelets are not like Bubby's killer treats. They're lower in fat, for sure, and as stated above, somewhere between a macaroon and a cupcake. Coconutty, and a bit restrained. If you're in an adventurous mood and feel the delicate silvery sprinkles do not suffice in exoticism, then you might want to whip up some frosting (vanilla, chocolate or berry come to mind) and twirl the tops of these little sweeties in bowl. A fondue party without the heat or fancy equipment. Enjoy!
BUTTERCREAM FROSTING AND VARIATIONS
1 cup confectioners sugar
1/4 cup butter or shortening
1/4 tsp vanilla
1-2 tsp milk
add cocoa or pureed berries to taste.
You can order our coconut mini bundt cakes here.
Pictured above, other gluten-free desserts you might enjoy from our online bakery,